It should taste delicious and umami-rich with no other seasoning. Test out the meat mixture if you like by frying a little bit in a pan with oil. I like wearing disposable gloves and getting in there with my hands. Mix all ingredients until everything is thoroughly integrated. No one will recognize you as a hero for having rolled your own) Thank me later.ġ lb ground pork (shoulder, belly - about 70% lean, 30% fat)ġ pack dumpling skins, preferably thin, potsticker skins (I think making your own dumpling skins is noble but as someone who’s made tens of thousands of dumplings over the years, I do not recommend it. I’ve served these over the years at hundreds of events and they’ve always been the first to disappear. It’s not all about the sauce though, the dumplings also have a starring role, and this recipe is my fool-proof, tried and true version. I think I’ve come pretty close with the Zhong Dumpling Sauce, and you guys seem to agree - we're currently SOLD OUT and taking pre-orders for our next batch that's arriving stateside in two weeks! Since I started hosting supper clubs in my former private kitchen in Shanghai, I’ve been trying to perfect a version of this dish. I was hooked, and years later, it was that memory that brought me back to Chengdu to begin my journey of building Fly By Jing. I can still recall taking my first bite at the age of five in a fly restaurant near my grandparent’s home, the chili oil dribbling down my chin, eyes wide at the indescribably delicious combination of juicy pork, sweet soy sauce, garlic and sesame. One of the most famous street snacks in Chengdu, Zhong Dumplings have been a favorite of mine ever since I can remember.
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